Mom's Quinoa Salad (ala Whole Foods)

Quinoa (white)
Black beans
Corn kernels, roasted
Garlic
Bell Pepper
Basil
Parsley
Red wine vinegar
Roasted tomatoes
Salt and pepper

Cauliflower with Ginger-Cashew-Onion Sauce

Cauliflower with Ginger-Cashew-Onion Sauce

Copyright © 2010 Lynne Rossetto Kasper. All Rights Reserved

Serves 4 to 6 as a main dish with rice and Indian breads, or 6 to 8 as a side dish

• Canola oil or good-tasting extra-virgin olive oil
• 3 medium onions, thinly sliced
• Salt and freshly ground black pepper
• 4 large garlic cloves, minced
• 1-inch piece fresh ginger root, peeled and minced
• 1 whole jalapeño chile, minced (with the seeds for greater heat)
• 8 stems fresh coriander, finely chopped
• 1/3 cup raisins
• 1 25-ounce can chickpeas, rinsed and drained
• 1/4 cup vinegar (rice, cider or wine)
• 2 tablespoons tomato paste
• 1/2 cup water
• 1 large cauliflower, cut into large flowerettes
• Salt
• Juice of 1/2 large lime or lemon
• 1/4 cup shredded sweetened coconut
• 1/2 cup salted cashews, broken into large pieces

1. Film the bottom of a 12-inch skillet with oil and set over medium-high to high heat. Add the onions, salt and pepper. Sauté over high heat, stirring often, until onions begin to color.
2. Stir in the garlic, ginger, chile, coriander, raisins, and chickpeas. Stir over medium- high heat 2 minutes then add the vinegar. Cook, stirring occasionally, until all the vinegar has evaporated, about 2 minutes.
3. Push the sauté to the sides of the pan so the center is empty and add the tomato paste. Sauté about 30 seconds, then add the water and combine with the paste until smooth. Now blend everything together, cooking another 2 or 3 minutes. Taste for seasoning and set the sauté aside. (It could be refrigerated overnight at this point).
4. Set a collapsible steamer in a 6-quart pot, add several inches of water, cover the pot and bring the water to a boil. Add the cauliflower, sprinkling it with a little salt. Steam until the cauliflower shows a little resistance when pierced with a knife. With long tongs remove the cauliflower to a large shallow bowl.
5. Heat the onion sauté until hot then spoon it over the cauliflower, using any liquid in the pan. Squeeze the lime or lemon juice over the sauté then scatter the coconut and cashews on top. Serve hot or warm.

Sourdough Herb Muffins

(adapted from The Lost Art of Real Cooking)
Fresh rosemary and dried oregano
1/2 C white flour
1/2 t baking soda
1 t salt
1/4 C wheat or oat bran
1 T honey
1 T ground flax soaked in 3 T warm water
2 T oil
3 T buttermilk or whey
1 1/2 C whole wheat sourdough starter

Combine dry ingredients and whisk together. Combine wet ingredients and add to dry. Mix gently until combined. Divide between greased muffin tins (I got 9).

Bake at 365F until toothpick comes out clean.

Vegan Pumpkin Pudding Pie

Pumpkin Pudding:
1 tablespoons cornstarch
3/4 cup of pumpkin puree
1 cup almond milk
pinch salt
1 teaspoon pumpkin pie spice
1 teaspoon chia seeds soaked in apple juice
1/4 cup raisins soaked in warm water with 1/2 teaspoon vanilla extract

Pie shell:
1/3 cup Raw buckwheat granola (Chocolate and Zucchini recipe)
1 teaspoon ground flax seed mixed with 1 1/2 tablespoons warm water

For the Pudding:
Whisk the cornstarch with two tablespoons of the almond milk until dissolved. Heat the remaining almond milk on low in a saucepan. Slowly whisk the cornstarch mixture into the saucepan and stir well. Whisk pumpkin into milk and slowly bring to a boil. Boil for one or two minutes to thicken. Remove from heat and add salt and spice.

Soak raisins overnight and drain liquid. Soak chia seeds overnight. Add both to pumpkin pudding.

For the shell:
Crush about 3/4 of the granola to make a crumbly mixture. Mix flax seed and water and allow to sit until gelatenous. Mix flax with granola and press into the bottom and sides of a ramekin. Wet hands to prevent granola from sticking. Either refrigerate overnight uncovered to dry out or place under the broiler in the oven until crisp and lightly browned.

Spoon pumpkin pudding into shell and serve.

Winter Squash and Apple Panzanella

Cubed bread
Winter squash, cubed
Olive oil
Rosemary
Sage
Salt
Apple, chopped and coated in lemon juice
Fresh parsley leaves
Sunflower seeds, toasted
Dried figs, soaked in water for 8 hours
Garlic
White balsamic vinegar
Salt and pepper
Olive oil
Parmesan cheese

Toss the bread and squash with the olive oil, rosemary, sage, and salt. Roast in a 425 degree oven until the bread is crisp on the outside and starting to brown and the squash is cooked through.

Process the figs, garlic, olive oil, balsamic, salt and pepper, and some of the fig soaking water to thin in a food processor to make a vinaigrette.

Toss the vinaigrette with all other ingredients and top with grated Parmesan cheese.